Ingredients
For the truffles:
- 2 cups desiccated coconut
- 100ml coconut cream
- 60g Fresh/frozen (defrosted) organic raspberries
- 2 heaped dollops Cocobella coconut yoghurt
- 3 Tbsp pure maple syrup/ sweetener of choice
- 1 tsp vanilla extract
- 50ml vanilla almond milk
- 1 tsp beetroot powder
Coating:
- 150g Vegan Choc Baking buttons
- 1 Tbsp organic cacao powder
- 2 Tbsp coconut oil
(optional: sliced almonds to decorate)
Method
- Simply add all the ingredients aside from the coating ingredients to your high speed food processor. Adjust the quantity of the almond milk needed depending on the stickiness of the truffles.
- Using about 1 tbsp of mixture, roll as many balls as you can. Place in a container in the fridge for about 15min to firm up.
- Melt the vegan chocolate buttons with the cacao and coconut oil, stirring constantly until all has melted together nicely.
- Take out the balls from the fridge and dip each ball into the melted chocolate – placing each on a wire rack.
*If using any decorations on the truffles, now is the time to do so and decorate the truffles so it sticks to the chocolate coating.
- Refrigerate the truffles for a further 30min before indulging!
(Tip: Keep the truffles refrigerated at all times so the chocolate doesn’t melt)
